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vanilla nutella cupcakes

Vanilla Nutella Cupcakes

  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 24 Cupcakes 1x

Description

Nutella swirled into both the vanilla cupcake batter AND the vanilla American buttercream.


Ingredients

Scale

For the Vanilla Nutella Cupcakes

  • 8 TBSP Unsalted Butter, at room temperature
  • 1 3/4 C Granulated Sugar
  • 2 Lg Eggs, at room temperature
  • 1 1/4 C Buttermilk, at room temperature
  • 2 tsp Pure Vanilla Extract
  • 2 1/2 C All Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 C Nutella

For the Nutella Swirled American Buttercream

  • 1 1/2 C Unsalted Butter, at room temperature (3 sticks)
  • 2 tsp Pure Vanilla Extract
  • 1/2 tsp Salt
  • 6 C Powdered Sugar
  • 2 TBSP Nutella
  • 24 TBSP Heavy Cream

Instructions

For the Cupcakes

  • Preheat the oven to 325 and line 2 cupcake pans with 24 liners
  • In the bowl of a stand mixer, cream the butter and sugar for 3 minutes.
  • Add the eggs, one at a time, and mix to combine.
  • In a separate bowl, whisk the flour, baking powder, and salt.
  • Stir the vanilla into the buttermilk.
  • Alternated adding the flour mixture and the buttermilk into the stand mixer in 5 total additions. (1/3 dry, 1/2 milk, repeat.)
  • Use a large (2 oz) cookie scoop to portion the batter into the prepared cupcake pans.
  • Microwave the Nutella for 15 seconds so it is a more spreadable consistency. Then dollop about 1 tsp on each cupcake and swirl it around with a toothpick.
  • Bake at 325 for 20-22 minutes. Let cool completely.

For the Buttercream

  • Beat the butter in the stand mixer with the paddle attachment for 10 minutes. Scrape down the bottom and sides of the bowl half way through.
  • Add the vanilla and salt. Mix to combine.
  • Add the powdered sugar in 2 total additions (3 C at a time) and mix for 3 minutes after each addition.
  • Add the heavy cream 2 TBSP at a time until you reach your desired consistency. Fluffy, but still holds it’s shape.
  • Fit a piping bag with your favorite tip. I used Wilton 8B here. 
  • Spread the Nutella in a line up the inside of the bag from the tip, to nearly the top of the bag. Then fill with buttercream.
  • Pipe swirls on to each of the cooled cupcakes.
  • Enjoy.

Notes

The cupcakes will keep on the counter for 1-2 days or in the fridge for up to a week. 

Keywords: vanilla nutella cupcakes, nutella swirl dessert, nutella dessert ideas